Raspberry Chocolate Chip Cookies

These raspberry chocolate chip cookies have crisp edges and gooey middles, packed with chopped chocolate and raspberries! You only need 10 simple pantry ingredients to make these chocolate chip cookies, and you can use frozen raspberries, so you can make these cookies all year long!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake Time 10

Total Time 20

Servings cookies

Calories 214

Author Gabby Kislanko

Equipment

Ingredients

¾ cup butter, softened (regular or dairy free)
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 tbsp vanilla extract
¾ tsp salt
¾ tsp baking soda
2 cup + 2 tbsp all-purpose flour
½ cup semisweet chocolate chips or chopped chocolate
½ cup frozen raspberries SEE NOTES

US Customary - Metric

Instructions

Preheat your oven to 350° Fahrenheit and line two baking sheets with parchment paper. Set aside.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
Add in flour, baking soda and salt. Mix until a dough forms.
Stir in the chocolate chips, then quickly stir in the raspberries, trying not to squish them too much.
Use a medium cookie scoop or spoon to make 1.5 tbsp sized balls and place them on the baking sheet around 3-4 inches apart.
Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look slightly under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Notes

Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

Raspberries: These have been testing with fresh, frozen, and freeze dried. Frozen raspberries worked best because they stayed together but fresh raspberries will still work if needed. Ideally if using fresh, freeze them first before using them in the cookies!

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition